Can I use frozen strawberries instead of fresh?

Frozen strawberries can work, but they release more liquid. For best results, thaw them completely, drain excess juice, and consider tossing them with a teaspoon of cornstarch before assembling. This helps keep your crust crisp.

Can I make the galettes ahead of time?

Absolutely! Assemble and refrigerate up to a few hours in advance. Bake just before serving for the crispiest crust. You can also bake them completely, then reheat as needed.

Why is my galette crust soggy?

Sogginess can happen when there’s too much juice from the fruit. Be sure not to overfill, cool on a wire rack, and consider a sprinkle of ground nuts beneath the berries to absorb extra moisture.

Can I use different pie crusts (homemade, vegan, etc.)?

Definitely! Homemade, store-bought, vegan, or gluten-free crusts all work beautifully—choose what suits your tastes and dietary needs.

Easy Strawberry Galettes Recipe

Description

Enjoy an easy and rustic Strawberry Galette made with premade pie crusts and fresh strawberries. This simple dessert comes together quickly for a charming treat bursting with sweet berry flavor, tucked inside a golden, flaky crust. Perfect for beginner bakers and those looking to impress with minimal effort.

Ingredients

Units Scale

For the Galette:

2 premade pie crusts
4 cups small fresh whole strawberries
1/3 cup sugar, plus extra for sprinkling

For the Egg Wash:

1 egg
1/2 teaspoon water

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Instructions

Preheat the Oven – Set your oven to 350 °F (175 °C) to ensure it’s fully preheated before baking.
Prepare Pie Crusts – Let the premade pie crusts sit at room temperature, or follow the package instructions to thaw if frozen.
Coat Strawberries with Sugar – Combine the fresh strawberries and 1/3 cup sugar in a mixing bowl, stirring until the berries are evenly coated.
Prepare Baking Sheet – Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Fill and Shape the Galettes – Unroll the pie crusts and place half of the sugared strawberries in the center of each. Fold the edges of the crust inward, overlapping and pleating as you go, to form the galette shape, leaving a hole in the middle to expose the fruit. Moisten edges with a little water if needed to help stick, and pinch the seams to seal.
Egg Wash and Sugar Sprinkle – Beat the egg with 1/2 teaspoon water. Brush the crust edges with the egg wash, then lightly sprinkle with a pinch of sugar for a sparkling finish.
Bake the Galettes – Transfer the assembled galettes on the baking sheet to the preheated oven. Bake for 20-22 minutes, or until the crusts are golden brown and cooked through.
Cool and Serve – Let the galettes cool. If there is excess strawberry juice, transfer galettes to a wire rack set over a baking sheet to keep the crusts from getting soggy.

Notes

Use parchment paper to prevent the galette from sticking to the baking sheet and make transferring easier.
If the strawberries release a lot of juice, cooling on a wire rack will help keep the bottoms crisp.
You can substitute other fresh berries or a mix of berries if desired.
Serve with whipped cream or vanilla ice cream for an extra treat.

Nutrition

Serving Size: 1/6 galette
Calories: 250
Sugar: 13g
Sodium: 210mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg